Watermelon Salsa is a fun twist on regular salsa. It’s the perfect summer appetizer or side dish, made with juicy watermelon, crisp veggies, and a splash of lime. It’s great with chips but it’s also perfect as a topping to grilled chicken or fish. Tangy, juicy, and delish, this easy salsa needs to be a part of your summer!
I love this salsa because it’s light, colorful, and comes together in minutes. And, it’s no cook! You can totally prep this dish ahead of time, or just chop it all up and serve. It’s always a hit at backyard BBQs, cookouts, or whenever you need a fun and fruity dip.
Forget regular tomato salsa! This fruity version is so good! And, you can jazz it up and adjust the heat making it as spicy – or not so spicy – as you like.
Ingredients
- Watermelon – Cut the watermelon away from the rind and dice it up. Try to make the dice even – it’ll look better than just roughly chopping the watermelon.
- Red bell pepper – You can use any kind of bell pepper, just chop it up small.
- Red onion – Soak the diced red onion in ice water for just a couple of minutes to take the bite out of it. Then drain it and add it to the salsa.
- Jalapeño – If you like it spicier, use a serrano chili instead.
- Cilantro – Stems and all have flavor, but for this salsa, I prefer the leaves as they’re more tender.
- Lime juice
- Lime zest
- Salt
- Black pepper
- Cotija cheese – Optional for garnish.
How To Make Easy Watermelon Salsa
- Combine all the ingredients in a large bowl and mix gently until evenly mixed and coated in the lime juice.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to combine.
- Serve with tortilla chips, spooned over grilled fish, or on tacos, and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Make sure your watermelon is cold and juicy—it adds the best texture and freshness. Overripe watermelon will be too liquidy, but you can always drain excess water from the salsa before serving.
- This salsa is best enjoyed the day it’s made, but you can prep the ingredients ahead and combine just before serving. If it does sit a while before serving, just drain the liquid before eating.
- Want extra crunch? Add diced cucumber or jicama for a refreshing twist.
- Use a slotted spoon when serving if there’s extra juice at the bottom of the bowl.
Recommended
Make It A Meal
Watermelon Salsa is a perfect pairing for grilled proteins like fish, chicken, or shrimp. It also works great as a topper for tacos or as a vibrant side dish with tortilla chips and guacamole. For a light summer meal, try serving it alongside grilled corn and a watermelon margarita!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the watermelon will release some liquid as it sits – just drain the liquid and serve.
Easy Watermelon Salsa
Ingredients
- 3 cups seedless watermelon finely diced
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- 1 small jalapeño seeded and finely diced
- ¼ cup fresh cilantro chopped
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cotija cheese optional for garnish
Instructions
- Combine all the ingredients in a large bowl and mix gently until evenly mixed and coated in the lime juice.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to combine.
- Serve with tortilla chips, spooned over grilled fish, or on tacos, and enjoy!
Notes
Chef Jenn’s Tips
- Make sure your watermelon is cold and juicy—it adds the best texture and freshness. Overripe watermelon will be too liquidy, but you can always drain excess water from the salsa before serving.
- This salsa is best enjoyed the day it’s made, but you can prep the ingredients ahead and combine just before serving. If it does sit a while before serving, just drain the liquid before eating.
- Want extra crunch? Add diced cucumber or jicama for a refreshing twist.
- Use a slotted spoon when serving if there’s extra juice at the bottom of the bowl.